Caramel Pecan Delight

After one bite of this rich caramel-drizzles dessert, you'll move it to the top of your recipe file. A buttery crust of crushed pecan cookies complements the cheesecake-like filling. It's a glorious treat.


12 bars


1 (16 ounce) package pecan cookies, crushed
1/2 cup butter or margarine, melted
2 (8 ounce) packages cream cheese, room temperature
1 (12 ounce) jar caramel ice cream topping, divided
1 1/2 cups cold milk
1 (5.1 ounce) package instant vanilla pudding mix
3/4 cup chopped pecans


Preheat the oven to 375°F (191°C). Grease a 13 x 9 x 2-inch baking pan with Pan Release or cooking spray.

In a bowl, combine cookie crumbs and butter. Press into the baking dish. Bake in the preheated oven for 10 minutes. Cool on a wire rack.

In a large mixing bowl, beat cream cheese and 1/2 cup caramel topping until smooth. In a bowl, whisk milk and pudding mix for 2 minutes; fold into cream cheese mixture. Spread over the cooled crust. Sprinkle with pecans. Cover and refrigerate for at least 6 hours. Cut into squares; drizzle with remaining caramel topping.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 10 minutes
Chill Time: 6 hours

Nutritional Information

Amount per serving: Calories 408, Fat 24 g (Saturated Fat 10 g), Cholesterol 43 mg, Sodium 471 mg, Carbohydrate 46 g, Fiber 1 g, Protein 5 g.

Recipe Courtesy Of

Judy Atwell, Aptos, California

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